Chana Masala चना मसाला VRoI
Ingredients
Pressure cooking chana
- 200 g Dried white chickpeas
- 3 cup Water
- 1 Black tea bag
- ½ tsp Salt
First spices
- 2 Black cardamom
- 1 inch Cinnamon powder
- 4 Black pepper
- 2 Clove
- 1 Bay leaf
- ¼ tsp Ajwain seeds
- 1 tsp Cumin seeds
- 1 tsp Coriander seed
- 1 tsp Fennel seeds
- ½ tsp Dry pomegranate seeds
- 2 Kashmiri dry red chilies
Second spices
- ¼ tsp Turmeric
- ½ tsp Red chili powder
- ¼ tsp Garam Masala
Masala gravy
- 1 Onion finely chopped
- 1 Tomato finely chopped
- 3 cloves Garlic crushed
- ½ inch Ginger crushed
- 3 Green chilies slit
- 1 cup Water keep water in which the chickpeas soaked
- Salt as required
Instructions
Cooking the chickpeas
- Rinse and soak the chickpeas in enough water overnight.
- In a pressure cooker, add the chickpeas along with the tea bag. Add 3 cup of water. Season with salt.
- Pressure cook for about 20 minutes. The chickpeas should be cooked well an softened.
First spices
- In a pan, roast the first spices. Stir often and roast until they get browned, but not burned.
- Let the roasted spices cool and then grind them finely.
Making the chana masala
- Heat oil in a pan. Add the ginger and garlic and saute until their raw aroma is gone.
- Add the onions and saute until the onions turn light brown.
- Add tomatoes and saute them until they soften and the oil starts to leave the sides of the masala.
- Add the grinded first spices along with the second spices. Stir well.
- Add the green chilies.
- Add the cooked chickpeas. Stir well.
- Add salt and about 1 cup soaking water. Stir and cover.
- Simmer on until you get the consistency you prefer.
- DONE!